Shawarma-Spiced Chicken Pita with Tahini-Yogurt Sauce

Ingredients

• •½ teaspoon ground cumin
• •¼ teaspoon ground coriander
• •¼ teaspoon paprika
• •⅛ teaspoon cayenne pepper
• •⅛ teaspoon ground cinnamon
• •4 tablespoons olive oil
• •1½ teaspoons kosher salt
• •¾ teaspoon black pepper
• •1½ pounds chicken thighs
• •4 whole pitas
• •1 cup plain yogurt
• •1⅓ tablespoons tahini
• •¼ teaspoon garlic
• •¼ teaspoon lemon zest
• •4 tablespoons lemon juice
• •2 tablespoons dill
• •2 tablespoons mint
• •½ whole English cucumber
• •2 cups romaine lettuce
• •¾ cup cherry tomatoes
• •⅓ cup red onion

Cooking Instructions

1. 1.

   Preheat oven to 425°F. Combine cumin, coriander, paprika, cayenne, cinnamon, 2 Tbsp. oil, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add chicken and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes; wrap pitas in foil and warm in oven during the last 5 minutes of cooking.

   15 min

2. 2.

   Meanwhile, mix yogurt, tahini, garlic, lemon zest, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a medium bowl until incorporated. Fold in 2 Tbsp. dill and 2 Tbsp. mint.

   5 min

3. 3.

   Toss cucumber, lettuce, tomatoes, onion, remaining 2 Tbsp. lemon juice, 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in another medium bowl.

   5 min

4. 4.

   Thinly slice chicken. Place 1 warmed pita on each plate and top evenly with chicken and tomato-cucumber salad. Drizzle each pita with 2 Tbsp. tahini-yogurt sauce; top with dill and mint. Serve remaining tahini-yogurt sauce alongside.

   5 min

5. 5.

   Tahini-yogurt sauce can be made 1 day ahead. Cover and chill.